Ch ch ch Chia Pudding!

Yes, strange as it may seem, those same little chia seeds that once sprouted into those bizarre plant pets are all the rage in the healthy eating scene these days! I never did have a chia pet, but chia seeds have become a staple in my diet over the past several years. I am so glad these seeds have made a comeback – and in a whole new way.

Chia is considered a superfood, for sure! According to Dr. Andrew Weil, chia is very rich in omega-3 fatty acids and provides fiber as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc. These little seeds promote a slow conversion of starches into sugars in your body which stabilizes your blood sugar and means you have sustained energy four hours. This makes them the perfect pre and post-workout food! I often consume chia pudding or throw chia seeds into my smoothie before yoga practice. Chia is considered a complete protein which helps repair muscle tissue in your body and keeps you looking more toned!

I could go on and on about the benefits of chia seeds, but another very practical perk is that they are good for travel. Pack them in your suitcase and have them readily available to make chia pudding for breakfast or a snack in your hotel room. You can also pack travel size containers of almond milk (if checking luggage), as well as nuts and just pick up fresh fruit in your destination city. Throw it all together and you have a delicious and nutritious meal!

Here is one of my go-to recipes for chia pudding and it is so easy to make it’s almost hard to believe!

For 1-2 servings:

1 cup coconut, almond, or hemp milk

2-3 tablespoons chia seeds

1 banana

½ cup blueberries (frozen are OK)

Handful of almonds or walnuts, if desired

Cinnamon, to taste

Blend all the ingredients EXCEPT the chia seeds together. Then pour the mixture over the seeds in a bowl and stir well. Put the dish into the refrigerator for a few minutes then stir again as the chia is “gelling” into a pudding-like consistency. Let it sit in the refrigerator about 20 minutes or until ready to eat.

If you find the pudding too thick, you can add more milk or a little water. If you find the pudding too thin, add more chia or any of the other ingredients to make it thicker. You really can’t go wrong with chia pudding, which is why I love making it so much.